Arnott’s Caramel and Peanut Butter Slice
Arnott’s Caramel and Peanut Butter Slice
Choc Ripple >
- Servings: 20
- Occasion: Dessert, Entertaining
- Cooking time: 15 mins
- Prep time: 20 mins
- Chill time: 2 hours
A treasured Aussie icon, the caramel slice is a hero of local bakeries, morning teas and community bake sales alike. Built on a base made with crunchy Arnott’s Choc Ripple bikkies, each delicious bite of the Choc Ripple Peanut Caramel Slice has the surprise of creamy peanut butter caramel topped with rich chocolate. Yum! Don your apron to treat your friends, family or neighbours with this delightfully shareable dessert!
Note: Arnott’s Choc Ripple not available in New Zealand.
Ingredients
- 1 pkt Arnott’s Choc Ripple biscuits
- 100g butter, melted
- 2 x 390g condensed milk
- 1/3 cup golden syrup
- ½ cup peanut butter (smooth or crunchy)
- 200g milk chocolate
Preparation
Step 1 Pre heat oven to 160°C. Line a 25.5cm x 16cm baking tin with baking paper. Place Arnott’s Choc Ripple biscuits in bowl of food processor and process until biscuits are finely crushed.
Step 2 Add melted butter and process until combined. Transfer mixture to prepared tin, and using the back of a spoon, press evenly over the base.
Step 3 To make the caramel, place the condensed milk and golden syrup in a small saucepan. Cook on a low heat for 10-12 minutes stirring continually.
Step 4 Remove from heat and stir through peanut butter. Pour over biscuit base and place in the oven for 15 minutes. Set aside.
Step 5 In the meantime, place chocolate in a medium glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 20 second bursts on medium power until melted, stirring in-between each burst.
Step 6 Pour chocolate over slice. Place in the fridge to chill.
Step 7 Slice and serve.
